You can always top it with coconut oil or butter, but it’s so moist you don’t have to. Plus, it freezes beautifully, so you can meal prep in advance.
This recipe makes three loaves so that you can share with friends! There’s nothing better than giving the gift of health, especially in the form of tasty treats.
Table of Contents:
Bonus Fall Diffuser Blend
Everyone wants their home to smell yummy, which is why so many people turn to artificial fragrances. These toxins cover odors but wreak havoc on your body. There’s a better way to experience your favorite scents.
It’s impossible to feel cranky when you have citrus oils diffusing! Essential oils and a diffuser will change your life. You can create the best blends for your health. This Fall diffuser blend is always on repeat at the Z house.
You may not be able to make my Gluten-Free Pumpkin Bread every day, but your home can smell like you did!
To fill your home with the scents of Fall, add the following to your diffuser:
- 3 drops tangerine essential oil
- 2 drops cassia essential oil
- 1 drop clove essential oil
- 60-80 ml water, depending on your diffuser
Sit back and enjoy a seasonally scented home..toxic free!
Healthy Bread Ingredients 101
The secret to excellent gluten-free baked goods is the right combination of ingredients. This sweet bread uses simple elements to create a decadent treat. Friends and family will never be able to guess it’s dairy and gluten-free!
Pumpkin Puree: Canned pumpkin is one of my favorite baking shortcuts. It tastes great and is a lot easier than roasting a pumpkin yourself. You should note that pumpkin puree and pie filling are different things.
Read your label and make sure that pumpkin is the only ingredient listed. The pie filling will include sugar and other fillers.
Eggs: Eggs are an excellent source of protein, and they add structure to our bread. When purchasing eggs, look for pasture-raised organic varieties. If you live in a rural area, you may be able to form a connection with a local farmer who is willing to sell you eggs. Be sure to speak with your farmer to ensure your eggs are truly pasture-raised!
Healthy Fats: In the past, diet culture eschewed butter in favor of margarine. Recent studies show it’s margarine that you should avoid. (1) Butter, in moderation, is good for your body.
In this recipe, we use butter and coconut oil. Coconut oil contains medium-chain triglycerides that give your body a boost of energy. If you follow a dairy-free diet, feel free to omit the butter and use 1 cup of coconut oil.
Purified Water: Tap water contains toxins that can cause diabetes, obesity, congenital birth disabilities, and dental issues. We recommend using filtered or distilled water whenever possible.
Purifying your water doesn’t have to be a complicated process! In-home water filtration systems are affordable and easy to install.
Sweetener: To keep this recipe sugar-free, we use natural sweeteners. These options have a lower glycemic index than sugar and are overall a healthier choice.
Coconut sugar is my favorite sweetener for baked goods because it adds bulk. It tastes like brown sugar, which pairs well with the pumpkin puree. You can also use Grade A Dark Amber maple syrup or Christmas Cookie Blend.
Gluten-Free Flour: A high-quality gluten-free flour creates fluffy baked goods. Some flour blends require you to add an ingredient you may not be comfortable with, so check the back of the bag! I recommend using a cup-for-cup blend for best results.
Alternative flours are readily available at most well-stocked grocery stores. If you’re having trouble finding a suitable option locally, you can always purchase one online.
Coconut Flour: Coconut flour is an excellent addition to baked goods as it adds a full-bodied texture. I love adding a little to all of my loaves of bread! This alternative flour soaks up liquids, so we add a bit of water. Always remember: A little coconut flour goes a long way!
Sea Salt: Table salt undergoes a strict harvesting process that strips it of trace minerals. Your body needs these minerals to thrive! We recommend using Colima sea salt because it’s hand-harvested. This keeps the good stuff intact.
Plus, it tastes incredible and adds a gourmet flair to any recipe. You can also use pink Himalayan salt.
Pumpkin Pie Spice: This ingredient gives the bread a warm, spiced flavor. You’re already well aware of this seasoning if you live in America! For our non-American friends, pumpkin pie spice is a blend of cinnamon, nutmeg, cloves, and ginger.
You can find it at most grocery stores or make your own by following our simple tutorial.
Make Gluten-Free Pumpkin Bread
Homemade baked goods don’t have to be complicated! This recipe is pretty straightforward and so much fun to make. Get the kids involved! The best memories are made in the kitchen.
- Unrefined (no propellant) coconut oil or olive oil cooking spray
- ½ cup grass-fed butter
- ½ cup raw organic coconut oil
- 3 cups organic coconut sugar, or 2 cups Grade A Dark Amber maple syrup or Christmas Cookie Blend*
- 4 pasture-raised organic eggs
- 1 (15-ounce) can organic pumpkin puree
- 2 ¾ cups all-purpose gluten-free flour
- ¾ cup coconut flour
- 2 teaspoons baking soda
- 1 ½ teaspoons freshly ground pink Himalayan salt or sea salt
- 3 teaspoons organic pumpkin pie spice
- ⅔ cup purified or distilled water
- 3 7 x 3-inch loaf pans
- Mixing bowls
- Toothpick
- Preheat the oven to 350°F.
- Lightly spray three 7 x 3-inch loaf pans with olive or coconut oil cooking spray, then sprinkle with gluten-free flour.
- In a large bowl, mix the butter and coconut oil until smooth. Add the coconut sugar and mix well.
- In a small bowl, beat the eggs. Add the eggs and pumpkin to the butter mixture and whisk until well combined.
- In a separate bowl, whisk together the flours, baking soda, sea salt, and pumpkin pie spice.
- Slowly add the dry ingredients, alternating with water, to the wet mixture. Stir until just blended.
- Pour the batter into prepared loaf pans and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
Step One: Prepare the Loaf Pans
Preheat the oven to 350°F. Spray three 7 x 3-inch loaf pans with olive or coconut oil cooking spray and sprinkle with gluten-free flour.
Step Two: Combine the Butter and Coconut Sugar
In a large bowl, mix the butter and coconut oil until smooth. Add the coconut sugar and mix well.
Step Three: Add Eggs
In a small bowl, beat the eggs. Add the eggs and pumpkin puree to the butter mixture and mix until well combined.
Step Four: Mix the Dry Ingredients
In a separate bowl, whisk together the flours, baking soda, sea salt, and pumpkin pie spice. Slowly add the dry ingredients, alternating with water, to your wet mixture. Stir until just blended. Do not overmix.
Step Five: Bake the Pumpkin Bread
Pour the batter into the prepared pans. Bake for 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Let cool on a baking rack, then slice and enjoy! You can freeze your pumpkin bread if you’re not planning on eating it within the week. Cover it well with plastic wrap to prevent freezer burn. You can also freeze your loaves for up to 2 months.
On the day you plan on serving them, let them thaw on the counter, then warm for 10 minutes in the oven. This easy hack makes hosting holiday parties a breeze!
The reviews are in..this gluten free pumpkin bread tastes just as good (if not better!) than unhealthy versions. Check out Mama Z’s Recipe Makeover if you want to learn how to convert recipes yourself.
This free ingredient substitution guide will empower you to stock your pantry with everything you need to create healthy, delicious meals.
